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Chicken Korma

Chicken Korma reads richness 5.1, allium 4.7 and nutty 4.1 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 5.1 · Allium 4.7 · Nutty 4.1 · Salinity 4.1 · Umami 3.5 · Sweetness 3.4 · Warm Spice 3.2 · Herbaceous 3.1 · Sourness 2.7 · Heat 2.5 · Funk & Ferment 2.4 · Earthy 2.4 · Floral 1.8 · Fruity 1.5 · Bitterness 1.1 · Citrus 0.6

What's in it (15)

Time & effort: about 1 hr 20 min (47 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 170.3 kcal, 16.1 g protein, 9.6 g fat, 5.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. In a medium bowl, toss the chicken pieces with the yogurt and 1 teaspoon of the salt. Let marinate at room temperature while you prep the rest, at least 20 minutes — the chicken will look slightly opaque and less pink at the edges.
  2. While the chicken marinates, cover the cashews with 1/2 cup boiling water in a small bowl and let soften, 10 minutes, then blend with the soaking water in a blender or mini food processor until completely smooth; set this cashew cream aside.
  3. Heat 2 tablespoons of the oil in a heavy pot or Dutch oven over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until deeply golden brown and jammy, 18-20 minutes — don't rush this, it's the base of the sauce's flavor.
  4. Transfer the onions to a blender, add the garlic, ginger, and 1/4 cup water, and blend until smooth; set the onion paste aside.
  5. Wipe out the pot and heat the remaining 1 tablespoon oil over medium-high. Lift the chicken from the yogurt marinade, letting excess drip off, and sear in a single layer (in two batches if needed) until golden on the first side, 3-4 minutes, then flip and sear the second side, 2-3 minutes; the chicken won't be cooked through yet. Transfer to a plate.
  6. Reduce the heat to medium, return the onion paste to the pot along with the coriander, cumin, turmeric, and cayenne, and cook, stirring constantly, until the paste darkens slightly and the oil begins to separate at the edges, about 3 minutes.
  7. Return the chicken and any accumulated juices to the pot along with the coconut milk and 1/2 cup water. Bring to a gentle simmer, cover, and cook, stirring occasionally, until the chicken reaches 165°F and is fork-tender, 12-15 minutes.
  8. Stir in the cashew cream and 1 teaspoon of the garam masala. Simmer uncovered, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, 4-5 minutes.
  9. Off the heat, stir in the remaining 1/2 teaspoon garam masala and the remaining salt to taste. Spoon into bowls and scatter with the cilantro.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.